Taste the world right in your kitchen with German And Austrian recipes
Heidelberg Meat Loaf
1 1/2 pounds lean ground beef
3 slices rye bread, torn up
1 cup beer or bouillon - any brand
1 large egg
1/4 cup chopped onion
1 teaspoon salt
1 teaspoon caraway seed (optional)
1/2 teaspoon celery seed
1/4 teaspoon pepperPreheat oven to 350 degrees F.Mix all of the ingredients together. Spread the mixture into an ungreased 9 x 5-inch loaf pan. Bake uncovered for 1 to 1 1/4 hours.Drain off the excess fat and let stand for 5 to 10 minutes before slicing.Serve on a heated platter.Makes 4 servings.
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1 1/2 pounds lean ground beef
3 slices rye bread, torn up
1 cup beer or bouillon - any brand
1 large egg
1/4 cup chopped onion
1 teaspoon salt
1 teaspoon caraway seed (optional)
1/2 teaspoon celery seed
1/4 teaspoon pepperPreheat oven to 350 degrees F.Mix all of the ingredients together. Spread the mixture into an ungreased 9 x 5-inch loaf pan. Bake uncovered for 1 to 1 1/4 hours.Drain off the excess fat and let stand for 5 to 10 minutes before slicing.Serve on a heated platter.Makes 4 servings.
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german almond bread
Yield: 2 loavesThe sweet flavor of almonds makes this bread the perfect match for a cup of coffee.1 cup Grape-Nuts cereal
3 cups milk
1 cup almond paste, cut into small pieces
1 teaspoon butter
2 eggs, beaten
1 1/2 cups granulated sugar
3 1/2 cups all-purpose white flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon saltCombine the cereal and milk and set aside for 1 hour.Preheat the oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.Cream together the almond paste, butter, eggs and sugar. Add the cereal mixture and mix well.Sift the flour, baking powder, baking soda and salt into another bowl. Add to the almond paste mixture and mix thoroughly. Spoon into the prepared loaf pans. Bake for 1 hour or until a wooden pick inserted in the center of the loaves comes out clean. Cool for 10 minutes, then turn out of the pans to cool thoroughly on wire racks.
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Yield: 2 loavesThe sweet flavor of almonds makes this bread the perfect match for a cup of coffee.1 cup Grape-Nuts cereal
3 cups milk
1 cup almond paste, cut into small pieces
1 teaspoon butter
2 eggs, beaten
1 1/2 cups granulated sugar
3 1/2 cups all-purpose white flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon saltCombine the cereal and milk and set aside for 1 hour.Preheat the oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.Cream together the almond paste, butter, eggs and sugar. Add the cereal mixture and mix well.Sift the flour, baking powder, baking soda and salt into another bowl. Add to the almond paste mixture and mix thoroughly. Spoon into the prepared loaf pans. Bake for 1 hour or until a wooden pick inserted in the center of the loaves comes out clean. Cool for 10 minutes, then turn out of the pans to cool thoroughly on wire racks.
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german potato salad
Source: Submitted to recipegoldmine by Rich DeGrawCook three pounds of potatoes. When cool, peel skin and slice. Pour 1/2 cup hot chicken broth over them. Make a marinade with three to five tablespoons of oil, three tablespoons of vinegar, one small chopped onion, one tablespoon of parsley and salt and pepper to taste. Add marinade to potatoes and broth. Let sit one to two hours in your crockpot before serving.Serve warm.
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Source: Submitted to recipegoldmine by Rich DeGrawCook three pounds of potatoes. When cool, peel skin and slice. Pour 1/2 cup hot chicken broth over them. Make a marinade with three to five tablespoons of oil, three tablespoons of vinegar, one small chopped onion, one tablespoon of parsley and salt and pepper to taste. Add marinade to potatoes and broth. Let sit one to two hours in your crockpot before serving.Serve warm.
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german potato salad
Boil a moderate amount of new red potatoes, maybe 2 to 3 pounds. Peel the skins while the potatoes are still hot. Chop one small onion very fine and drop on top of potatoes. Pour over a moderate amount of olive oil (about 1/4 cup), and then pour over vinegar (about 1/4 cup), salt and pepper.
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Boil a moderate amount of new red potatoes, maybe 2 to 3 pounds. Peel the skins while the potatoes are still hot. Chop one small onion very fine and drop on top of potatoes. Pour over a moderate amount of olive oil (about 1/4 cup), and then pour over vinegar (about 1/4 cup), salt and pepper.
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hot german potato salad
2 pounds potatoes
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1/2 teaspoon granulated sugar
1/2 teaspoon flour
1/2 cup water
1/2 cup vinegar
1/4 pound bacon or 2 tablespoons butter
1 medium onion, cut fineCook potatoes in boiling salted water until tender. drain, peel, and while hot, cut into 1/8-inch slices sprinkle with the salt, pepper, mustard, sugar and flour.Heat water and vinegar to boiling point.Place bacon or beef, sliced and chopped fine, in skillet. Fry until light brown. Add onions. Brown slightly. Add potatoes and the hot vinegar heat through to absorb the vinegar and water serve warm.If butter is used, the bits of fried bacon may be omitted. If the salad is too dry, add a little hot water. It should have a glassy look without being lumpy or greasy.
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2 pounds potatoes
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1/2 teaspoon granulated sugar
1/2 teaspoon flour
1/2 cup water
1/2 cup vinegar
1/4 pound bacon or 2 tablespoons butter
1 medium onion, cut fineCook potatoes in boiling salted water until tender. drain, peel, and while hot, cut into 1/8-inch slices sprinkle with the salt, pepper, mustard, sugar and flour.Heat water and vinegar to boiling point.Place bacon or beef, sliced and chopped fine, in skillet. Fry until light brown. Add onions. Brown slightly. Add potatoes and the hot vinegar heat through to absorb the vinegar and water serve warm.If butter is used, the bits of fried bacon may be omitted. If the salad is too dry, add a little hot water. It should have a glassy look without being lumpy or greasy.
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hot german potato salad
Although generally served hot, this salad is good chilled, also.8 medium red potatoes, peeled or unpeeled
1 1/2 celery ribs, finely chopped
1/2 green bell pepper, finely chopped
2 hardboiled eggs, grated
1/4 cup sliced scallions (tops only)In a large pan of salted boiling water, cook potatoes over high heat until tender, about 15 to 20 minutes. Drain potatoes, rinse in cold water, and drain again. Set aside to cool.Place celery, bell pepper, eggs and scallions in a large bowl. Slice the potatoes thick, and add them to the bowl.Dressing
4 slices slab bacon, chopped
1/2 medium onion, chopped
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3/4 cup beer or unsalted chicken stock
6 tablespoons unrefined cider vinegar
1 tablespoon plus 1 teaspoon granulated sugarIn a skillet over medium heat, fry bacon until it is browned and crisp. With a slotted spoon, remove the bacon. Drain it, and set it aside.Add onion and garlic to warm bacon drippings, and cook them briefly, until they are softened. Sprinkle in flour, mustard, salt and pepper stir to combine. Pour in 1/2 cup of the beer or stock, vinegar and sugar bring the sauce to a boil. Reduce the heat and simmer for 2 to 3 minutes.Pour the sauce over the potato mixture, and toss to combine. The result should be moist, but not runny. If the salad seems dry, add some or all of the remaining beer or chicken stock. Taste, then adjust the seasoning. The salad should have plenty of pizzazz from the vinegar, but should not be overly tart. Add the bacon shortly before serving.
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Although generally served hot, this salad is good chilled, also.8 medium red potatoes, peeled or unpeeled
1 1/2 celery ribs, finely chopped
1/2 green bell pepper, finely chopped
2 hardboiled eggs, grated
1/4 cup sliced scallions (tops only)In a large pan of salted boiling water, cook potatoes over high heat until tender, about 15 to 20 minutes. Drain potatoes, rinse in cold water, and drain again. Set aside to cool.Place celery, bell pepper, eggs and scallions in a large bowl. Slice the potatoes thick, and add them to the bowl.Dressing
4 slices slab bacon, chopped
1/2 medium onion, chopped
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3/4 cup beer or unsalted chicken stock
6 tablespoons unrefined cider vinegar
1 tablespoon plus 1 teaspoon granulated sugarIn a skillet over medium heat, fry bacon until it is browned and crisp. With a slotted spoon, remove the bacon. Drain it, and set it aside.Add onion and garlic to warm bacon drippings, and cook them briefly, until they are softened. Sprinkle in flour, mustard, salt and pepper stir to combine. Pour in 1/2 cup of the beer or stock, vinegar and sugar bring the sauce to a boil. Reduce the heat and simmer for 2 to 3 minutes.Pour the sauce over the potato mixture, and toss to combine. The result should be moist, but not runny. If the salad seems dry, add some or all of the remaining beer or chicken stock. Taste, then adjust the seasoning. The salad should have plenty of pizzazz from the vinegar, but should not be overly tart. Add the bacon shortly before serving.
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german apple cake
Posted by bettyboop at recipegoldmine.com 1/2/2002 4:09 pmHere is a delicious tasting cake which i make often and also when I had my bakery. This is a dense but moist cake which holds up well. 2 eggs
1 cup vegetable oil
2 cups granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
4 cups coarsely chopped apples (you can leave
on the skin or peel them) Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch cake pan and set aside. Beat the oil and eggs until creamy. Add sugar and vanilla to the mixture and beat well. Combine in a bowl flour, salt, baking soda and cinnamon mixing well with a wire whisk. Slowly add the dry ingredients to the wet mixture and beat until combined (this will produce a thick, very thick batter). Fold in the apples by hand with a wooden spoon or rubber spatula. Pour batter into prepared pan and bake for 45 minutes or until cake pulls away from the sides and the cake tester comes out clean. Remove cake and cool on a wire rack. When cooled completely sprinkle with confectioners sugar. You can serve this with some fresh whipped sweetened cream or a good brand of ice cream.NOTE: I sometimes add the golden raisins along with the apples, which makes it taste wonderful.Enjoy!
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Posted by bettyboop at recipegoldmine.com 1/2/2002 4:09 pmHere is a delicious tasting cake which i make often and also when I had my bakery. This is a dense but moist cake which holds up well. 2 eggs
1 cup vegetable oil
2 cups granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
4 cups coarsely chopped apples (you can leave
on the skin or peel them) Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch cake pan and set aside. Beat the oil and eggs until creamy. Add sugar and vanilla to the mixture and beat well. Combine in a bowl flour, salt, baking soda and cinnamon mixing well with a wire whisk. Slowly add the dry ingredients to the wet mixture and beat until combined (this will produce a thick, very thick batter). Fold in the apples by hand with a wooden spoon or rubber spatula. Pour batter into prepared pan and bake for 45 minutes or until cake pulls away from the sides and the cake tester comes out clean. Remove cake and cool on a wire rack. When cooled completely sprinkle with confectioners sugar. You can serve this with some fresh whipped sweetened cream or a good brand of ice cream.NOTE: I sometimes add the golden raisins along with the apples, which makes it taste wonderful.Enjoy!
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german marble cake
Posted by bettyboop at recipegoldmine.com on 1/2/2002, 4:09 pmHere is a delicious tasting cake which I make often and also when I had my bakery. This cake is almost like a pound cake. 1 cup sweet butter (do not substitute)
1 1/2 cups granulated sugar
4 eggs
1 cup half-and-half or milk if you prefer
1 teaspoon almond extract
3 1/4 cups flour
1 tablespoon baking powder
Pinch of salt or 1/8 teaspoon
1/4 cup unsweetened cocoa powder
3 tablespoons dark rum Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan and set aside. Beat the butter with sugar until light and fluffy. Beat in the eggs first and then add the milk and almond extract mixing well. In a bowl, with a wire whisk stir together the flour, baking powder and salt. Beat the dry mixture into the creamed mix until combined. Remove half of the batter to a bowl and stir the cocoa and rum. Alternate large globs of the white and chocolate batter around the tube pan, then gently swirl the two batters together. Bake for about 1 hour and 10 minutes (depending on your oven) or until it pulls away slightly from the sides of pan and a tester inserted in the center comes out clean. Transfer to a wire rack and cool completely. NOTE: I like to take some melted bittersweet chocolate and lightly drizzle it over the top.
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Posted by bettyboop at recipegoldmine.com on 1/2/2002, 4:09 pmHere is a delicious tasting cake which I make often and also when I had my bakery. This cake is almost like a pound cake. 1 cup sweet butter (do not substitute)
1 1/2 cups granulated sugar
4 eggs
1 cup half-and-half or milk if you prefer
1 teaspoon almond extract
3 1/4 cups flour
1 tablespoon baking powder
Pinch of salt or 1/8 teaspoon
1/4 cup unsweetened cocoa powder
3 tablespoons dark rum Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan and set aside. Beat the butter with sugar until light and fluffy. Beat in the eggs first and then add the milk and almond extract mixing well. In a bowl, with a wire whisk stir together the flour, baking powder and salt. Beat the dry mixture into the creamed mix until combined. Remove half of the batter to a bowl and stir the cocoa and rum. Alternate large globs of the white and chocolate batter around the tube pan, then gently swirl the two batters together. Bake for about 1 hour and 10 minutes (depending on your oven) or until it pulls away slightly from the sides of pan and a tester inserted in the center comes out clean. Transfer to a wire rack and cool completely. NOTE: I like to take some melted bittersweet chocolate and lightly drizzle it over the top.
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german chocolate cake
Posted by strawberrytoo at recipegoldmine.com 4/14/02 7:32:46 pmThis is a recipe of the original German Chocolate Cake. I found it in my grandmother's recipes after she passed away. If I remember right, it is a very moist and yummy cake.1 package German sweet cooking chocolate
1/2 cup boiling water
1 cup butter, margarine, or other shortening
2 cups granulated sugar
4 egg yolks, unbeaten
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beatenMelt chocolate in a half cup of boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolk, one at a time, beating after each. Add vanilla extract and melted chocolate and mix until blended.Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour batter into three 8- or 9-inch layer pans, lined on bottoms with paper. Bake in a 350 degree F oven for 35 to 40 minutes. Cool.Frost top and between layers (garnish the top with whole pecans) with the following:Coconut-Pecan FrostingCombine:1 cup evaporated milk or half-and-half
1 cup granulated sugar
3 egg yolks
1/4 pound butter or margarine
1 teaspoon vanillaIn saucepan, cook over medium heat 12 minutes, stirring constantly, until mixture thickens. Add about 1 can tender-thin flaked coconut and 1 cup chopped pecans. Beat until cool and of spreading consistency.Makes enough to cover three 9-inch layers.
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Posted by strawberrytoo at recipegoldmine.com 4/14/02 7:32:46 pmThis is a recipe of the original German Chocolate Cake. I found it in my grandmother's recipes after she passed away. If I remember right, it is a very moist and yummy cake.1 package German sweet cooking chocolate
1/2 cup boiling water
1 cup butter, margarine, or other shortening
2 cups granulated sugar
4 egg yolks, unbeaten
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beatenMelt chocolate in a half cup of boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolk, one at a time, beating after each. Add vanilla extract and melted chocolate and mix until blended.Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour batter into three 8- or 9-inch layer pans, lined on bottoms with paper. Bake in a 350 degree F oven for 35 to 40 minutes. Cool.Frost top and between layers (garnish the top with whole pecans) with the following:Coconut-Pecan FrostingCombine:1 cup evaporated milk or half-and-half
1 cup granulated sugar
3 egg yolks
1/4 pound butter or margarine
1 teaspoon vanillaIn saucepan, cook over medium heat 12 minutes, stirring constantly, until mixture thickens. Add about 1 can tender-thin flaked coconut and 1 cup chopped pecans. Beat until cool and of spreading consistency.Makes enough to cover three 9-inch layers.
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german honey cookies
Posted by bettyboop50 at recipegoldmine.comThese cookies keep almost forever in a sealed container. They become softer and chewier over a period of time. They are perfect for dunking in your tea or coffee.1 1/3 cups honey
2 1/4 cups granulated sugar
2 cups ground walnuts
4 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup candied fruit or dried fruit choppedPreheat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment paper, set aside.Warm honey in saucepan, stir in sugar until melted. Let cool.Sift together flour and spices. Place honey mixture in mixing bowl and gradually add flour mixture and stir until well blended. Stir in fruits.Roll dough about 1/4-inch thick on a floured board, cut into squares and rectangles with a pastry wheel or sharp knife or drop cookie dough by teaspoonful. Bake 10 minutes. Remove from oven and cool.Makes about 4 dozen.
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Posted by bettyboop50 at recipegoldmine.comThese cookies keep almost forever in a sealed container. They become softer and chewier over a period of time. They are perfect for dunking in your tea or coffee.1 1/3 cups honey
2 1/4 cups granulated sugar
2 cups ground walnuts
4 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup candied fruit or dried fruit choppedPreheat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment paper, set aside.Warm honey in saucepan, stir in sugar until melted. Let cool.Sift together flour and spices. Place honey mixture in mixing bowl and gradually add flour mixture and stir until well blended. Stir in fruits.Roll dough about 1/4-inch thick on a floured board, cut into squares and rectangles with a pastry wheel or sharp knife or drop cookie dough by teaspoonful. Bake 10 minutes. Remove from oven and cool.Makes about 4 dozen.
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